- In a medium saucepan cook mushrooms, sliced fennel bulb, and fennel seed in hot olive oil until tender. Stir in uncooked Arborio or medium-grain rice. Cook and stir for 2 minutes more.
- Carefully stir in water, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
- Remove from heat. Stir in asparagus and green onion. Let stand, covered, for 5 minutes. The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.
- Stir in snipped fennel leaves. If desired, garnish risotto with additional fennel leaves. Makes 4 servings.
From the Test Kitchen
If using thick asparagus spears, halve the spears lengthwise and cook in a small amount of boiling water until crisp-tender before stirring into risotto.
Nutrition Facts (Fennel-Mushroom Risotto)
- Per serving:
- 160 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 285 mg sodium ,
- 28 g carb. ,
- 1 g fiber ,
- 3 g pro.